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Thursday, December 15, 2016

Pumpkin Spice Blossoms

I saw this recipe on Pinterest a few months ago, and was hoping I would find the Hershey's Pumpkin Spice Kisses and was so happy to purchase a bag last month at Target. I adapted the recipe from Hershey's Spice Blossoms (see link below), but added in my own touches by increasing the vanilla extract by 1/2 teaspoon, and adding a generous amount of pumpkin spice for a bold flavor profile. The trick to making sure the kisses do not melt when you press them gently into the cookie is to unwrap the kisses, and keep them in the freezer until you bake the cookies. These cookies are delightful, and the pumpkin spice kisses have a creamy white chocolate center that makes them a decadent treat. I recommend you bake this cookie for your holiday gifting! You'll be thrilled you baked them!

Yield: 2 1/2 Dozen Cookies

Ingredients
1 cup (2 sticks) Unsalted Butter, softened

1 teaspoon Pure Vanilla Extract

2 cups King Arthur All-Purpose Flour

1/2 cup Granulated Sugar

1/2 teaspoon Coarse Salt

2 teaspoons Ground Cinnamon

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

1/4 teaspoon Ground Allspice

1/4 teaspoon Ground Cloves

1 cup Pecans, finely chopped

30 Hershey's Pumpkin Spice Kisses, unwrapped and frozen

Pumpkin Spice Blossoms cooling on wire racks

Directions
Heat oven to 350.

Line baking sheets with parchment paper.

Unwrap 30 kisses and place in cookie sheet, cover and put in freezer until ready to use.

In bowl, whisk together the flour, salt, cinnamon nutmeg, ginger, allspice, and cloves; set aside.